CN105595300A - Soybean sauce with seaweed delicate flavour, and preparation method thereof - Google Patents
Soybean sauce with seaweed delicate flavour, and preparation method thereof Download PDFInfo
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- CN105595300A CN105595300A CN201510748040.9A CN201510748040A CN105595300A CN 105595300 A CN105595300 A CN 105595300A CN 201510748040 A CN201510748040 A CN 201510748040A CN 105595300 A CN105595300 A CN 105595300A
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- marine alga
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a soybean sauce with seaweed delicate flavour, and a preparation method thereof. The soybean sauce comprises, by weight, 50 to 90 parts of fermented soy sauce, 10 to 20 parts of seaweed juice or porphyra tenera kjellman juice or seaweed concentrated juice or porphyra tenera kjellman concentrated juice, 1 to 10 parts of table salt, 1 to 10 parts of soft sugar, 1 to 5 parts of monosidum glutamate, 1 to 10 parts of acid hydrolyzed vegetable protein flavoring liquid, 1 to 5 parts of disodium 5'-ribonucleotide, 0.1 to 1 part of potassium sorbate, 0.5 to 2 parts of burnt sugar coloring, and 5 to 20 parts of water. The soybean sauce with seaweed delicate flavour is capable of maintaining the nutrients and mouthfeel of fermented soy sauce, providing vitamins, biotin, and niacin needed by human body, improving body immunity, and increasing anticancer active materials, and is beneficial for health.
Description
Technical field
The invention belongs to flavouring, particularly a kind of marine alga fresh soy sauce and preparation method thereof.
Background technology
In people's life, soy sauce is indispensable a kind of baste at present. Soy sauce is produced great majority taking soybean and wheat flour as raw material, cultivate and make kind through aspergillus oryzae, then through fermentation, drench oil, add the operation such as fried sugar, sterilizing and form, be indispensable flavouring in people's daily life, its sauce perfume (or spice), sweet-smelling are strong, tasty mouthfeel. The comparison of ingredients complexity of soy sauce, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices. Taking saline taste as main, also there are delicate flavour, fragrance etc. It can add and improve the taste of dish, can also increase or change the color and luster of dish. But soy sauce is relatively single at present, all taking traditional zymotic technique as main, to the vitamin B of needed by human body12, C, E and biotin and niacin content almost do not have. And marine alga is the food that a kind of nutritive value is very high, contain rich in protein, can decomposite several amino acids through enzymolysis and acidifying. In marine alga, there is the material that strengthens immunity and active anticancer, belong to special polysaccharide, protein, lipid, pigment and lower-molecular substance. In traditional Chinese medicine, several brown algas can be used to prevention and treatment cancer after boiling, and this hot water extract's main component is polysaccharide. The fibre weight of general marine alga is about the 30-60% of dry weight, much larger than the average content of beans, five cereals, greengrocery and fruits. Simultaneously marine alga contains multiple vitamin, and main have a vitamin B12, C, E, biotin and niacin. Human body vitamin B12Deficiency can cause long-term pain, anaemia and fatigue, even insanity; Although the content of this vitamin in marine alga is few, is distributed in widely in various algae. What particularly point out is that the content of iodine in marine alga is also quite high, can be used as the flavouring of iodine deficient area.
Summary of the invention
The object of the invention is to can not only seasoning, and the vitamin B that can provide human body to need12, C, E and biotin and niacin, increase a kind of marine alga fresh soy sauce of body immunity, β-elemene and preparation method thereof.
The technical scheme that technical solution problem of the present invention adopts is: a kind of marine alga fresh soy sauce, is characterized in that: by weight: 50-90 part makes soy sauce; Marine alga juice or laver juice or marine alga inspissated juice or laver inspissated juice 10-20 part; Edible salt 1-10 part; Soft white sugar 1-10 part; Monosodium glutamate 1-5 part; Acid hydrolyzed vegetable protein baste 1-10 part; Flavour nucleotide two is received 1-5 part; 105 parts of yeast extracts; Potassium sorbate 0.5-1 part; Burnt sugar coloring 0.5-2 part; Water 5-20 part.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first potassium sorbate 0.5-1 part, burnt sugar coloring 0.5-2 part, flavour nucleotide two are received to 1-5 part and water 5-20 part and put into dissolving tank and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank together with yeast extract 1-5 part with the load weighted 50-90 of making soy sauce part, marine alga juice or laver juice or marine alga inspissated juice or laver inspissated juice 10-20 part, edible salt 1-10 part, soft white sugar 1-10 part, monosodium glutamate 1-5 part, acid hydrolyzed vegetable protein baste 0-10 part, open paddle, stir at normal temperatures 30-150 minute, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer and carry out high-temperature sterilization, temperature is controlled at 100-135 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled by bacterium colony check meter inspection total plate count, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine and carry out packed in cases.
The invention has the beneficial effects as follows: the marine alga fresh soy sauce of this invention has kept the nutritional labeling and the mouthfeel that make soy sauce, the multiple vitamin, biotin and the niacin that provide again human body to need, strengthen body immunity and β-elemene, be conducive to healthy.
Brief description of the drawings
Below in conjunction with accompanying drawing, illustrate with embodiment.
Fig. 1 is the process flow diagram of marine alga fresh soy sauce and preparation method thereof.
In figure: 1-dissolving tank; 2-agitator tank; 3-sterilizer; 4-bottle placer; 5-packing machine; 6-bacterium colony check meter.
Detailed description of the invention
Embodiment mono-, with reference to accompanying drawing, a kind of marine alga fresh soy sauce, is characterized in that: by weight: make soy sauce 50 parts; 10 parts of marine alga juice or marine alga inspissated juices; 1 part of edible salt; 1 part of soft white sugar; 1 part of monosodium glutamate; 1 part of acid hydrolyzed vegetable protein baste; Flavour nucleotide two is received 1 part; 1 part of yeast extract; 0.5 part of potassium sorbate; 0.5 part of burnt sugar coloring; 5 parts, water.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first 0.5 part of potassium sorbate, 0.5 part of burnt sugar coloring, flavour nucleotide two are received to 5 parts, 1 part and water and put into dissolving tank 1 and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank 2 together with load weighted make soy sauce 1 part of 1 part of 50 part, 10 parts of marine alga juices, 1 part of edible salt, 1 part of soft white sugar, 1 part of monosodium glutamate, acid hydrolyzed vegetable protein baste and yeast extract, open paddle, stir at normal temperatures 30 minutes, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer 3 and carry out high-temperature sterilization, temperature is controlled at 100 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer 4 of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine 5 and carry out packed in cases.
Embodiment bis-, with reference to accompanying drawing, a kind of marine alga fresh soy sauce, is characterized in that: by weight: make soy sauce 70 parts; 15 parts of marine alga juice or marine alga inspissated juices; 5 parts of edible salts; 5 parts of soft white sugars; 3 parts of monosodium glutamates; 5 parts of acid hydrolyzed vegetable protein bastes; Flavour nucleotide two is received 3 parts; 3 parts of yeast extracts; 0.75 part of potassium sorbate; 1.25 parts of burnt sugar colorings; 12.5 parts, water.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first 0.75 part of potassium sorbate, 1.25 parts of burnt sugar colorings, flavour nucleotide two are received to 12.5 parts, 3 parts and water and put into dissolving tank 1 and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank 2 together with load weighted make soy sauce 3 parts of 5 parts of 70 parts, 15 parts of marine alga juices, 5 parts of edible salts, 5 parts of soft white sugars, 3 parts of monosodium glutamates, acid hydrolyzed vegetable protein baste and yeast extracts, open paddle, stir at normal temperatures 90 minutes, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer 3 and carry out high-temperature sterilization, temperature is controlled at 120 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer 4 of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine 5 and carry out packed in cases.
Embodiment tri-, with reference to accompanying drawing, a kind of marine alga fresh soy sauce, is characterized in that: by weight: make soy sauce 90 parts; 20 parts of marine alga juice or marine alga inspissated juices; 10 parts of edible salts; 10 parts of soft white sugars; 5 parts of monosodium glutamates; 10 parts of acid hydrolyzed vegetable protein bastes; Flavour nucleotide two is received 5 parts; 5 parts of yeast extracts; 1 part of potassium sorbate; 2 parts of burnt sugar colorings; 20 parts, water.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first 1 part of potassium sorbate, 2 parts of burnt sugar colorings, flavour nucleotide two are received to 20 parts, 5 parts and water and put into dissolving tank 1 and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank 2 together with load weighted make soy sauce 5 parts of 10 parts of 90 parts, 20 parts of marine alga juices, 10 parts of edible salts, 10 parts of soft white sugars, 5 parts of monosodium glutamates, acid hydrolyzed vegetable protein baste and yeast extracts, open paddle, stir at normal temperatures 150 minutes, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer 3 and carry out high-temperature sterilization, temperature is controlled at 135 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer 4 of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine 5 and carry out packed in cases.
Embodiment tetra-, with reference to accompanying drawing, a kind of marine alga fresh soy sauce, is characterized in that: by weight: make soy sauce 50 parts; 10 parts of laver juice or laver inspissated juices; 1 part of edible salt; 1 part of soft white sugar; 1 part of monosodium glutamate; 1 part of acid hydrolyzed vegetable protein baste; Flavour nucleotide two is received 1 part; 1 part of yeast extract; 0.5 part of potassium sorbate; 0.5 part of burnt sugar coloring; 5 parts, water.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first 0.5 part of potassium sorbate, 0.5 part of burnt sugar coloring, flavour nucleotide two are received to 5 parts, 1 part and water and put into dissolving tank 1 and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank 2 together with 1 part of 1 part of load weighted make soy sauce 50 parts, laver juice or 10 parts of laver inspissated juices, 1 part of edible salt, 1 part of soft white sugar, 1 part of monosodium glutamate, acid hydrolyzed vegetable protein baste and yeast extract, open paddle, stir at normal temperatures 30 minutes, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer 3 and carry out high-temperature sterilization, temperature is controlled at 100 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer 4 of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine 5 and carry out packed in cases.
Embodiment five, with reference to accompanying drawing, a kind of marine alga fresh soy sauce, is characterized in that: by weight: make soy sauce 70 parts; 15 parts of laver juice or laver inspissated juices; 5 parts of edible salts; 5 parts of soft white sugars; 3 parts of monosodium glutamates; 5 parts of acid hydrolyzed vegetable protein bastes; Flavour nucleotide two is received 3 parts; 3 parts of yeast extracts; 0.75 part of potassium sorbate; 1.25 parts of burnt sugar colorings; 12.5 parts, water.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first 0.75 part of potassium sorbate, 1.25 parts of burnt sugar colorings, flavour nucleotide two are received to 12.5 parts, 3 parts and water and put into dissolving tank 1 and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank 2 together with 3 parts of 5 parts of load weighted make soy sauce 70 parts, laver juice or 15 parts of laver inspissated juices, 5 parts of edible salts, 5 parts of soft white sugars, 3 parts of monosodium glutamates, acid hydrolyzed vegetable protein bastes and yeast extracts, open paddle, stir at normal temperatures 90 minutes, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer 3 and carry out high-temperature sterilization, temperature is controlled at 120 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer 4 of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine 5 and carry out packed in cases.
Embodiment six, with reference to accompanying drawing, a kind of marine alga fresh soy sauce, is characterized in that: by weight: make soy sauce 90 parts; 20 parts of laver juice or laver inspissated juices; 10 parts of edible salts; 10 parts of soft white sugars; 5 parts of monosodium glutamates; 10 parts of acid hydrolyzed vegetable protein bastes; Flavour nucleotide two is received 5 parts; 5 parts of yeast extracts; 1 part of potassium sorbate; 2 parts of burnt sugar colorings; 20 parts, water.
The preparation method of marine alga fresh soy sauce, is characterized in that taking following steps:
A, first 1 part of potassium sorbate, 2 parts of burnt sugar colorings, flavour nucleotide two are received to 20 parts, 5 parts and water and put into dissolving tank 1 and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured in agitator tank 2 together with 5 parts of 10 parts of load weighted make soy sauce 90 parts, laver juice or 20 parts of laver inspissated juices, 10 parts of edible salts, 10 parts of soft white sugars, 5 parts of monosodium glutamates, acid hydrolyzed vegetable protein bastes and yeast extracts, open paddle, stir at normal temperatures 150 minutes, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer 3 and carry out high-temperature sterilization, temperature is controlled at 135 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer 4 of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine 5 and carry out packed in cases.
Described makes soy sauce: refer to taking soybean or defatted soybean (dregs of beans or soya-bean cake), wheat or wheat bran as raw material, through the microorganism liquid flavoring with special color of making that ferments.
Described marine alga juice or laver juice or marine alga inspissated juice or laver inspissated juice: comprise sea-tangle juice, undaria pinnitafida juice, sargassum juice, sheep dwell dish, laver juice, agar juice, fragrant plant mentioned in ancient texts juice, Eucheuma juice, sea lettuce juice, hole sea lettuce juice, small stream dish juice, loose algae juice, caulerpa juice and above-mentioned all kinds of marine alga inspissated juice.
Described edible salt: the edible salt through processing taking sodium chloride as main component that trial-production obtains from seawater, underground rock (ore deposit) salt deposit, natural halogen (salty) water, its composition is NaC1(sodium chloride), contain a small amount of water, iron, phosphorus, I.
Described soft white sugar: chemical formula C12H22O11, being called for short cotton sugar, white sugar, sugar is one of mankind's Major Nutrient source, and human consumption will maintain with the heat producing after glycosyloxy, and the energy of human body 70% is supplied with by sugar.
Described monosodium glutamate: claim again monosodium glutamate, chemical formula is C5H804NNa·H20, main component is sodium glutamate, Main Function is the delicate flavour that increases food.
Described acid hydrolyzed vegetable protein baste: be again amino acid, taking the defatted soybean, peanut meal, wheat gluten or the zein that contain food plant albumen as raw material, through hydrochloric acid hydrolysis, alkali neutralizes the liquid delicate flavour flavouring of making.
Described flavour nucleotide two is received: made, or produced by fermentation method by the decomposition of yeast gained nucleic acid, separation. Proterties is white to ecru crystallization or powder, and odorless is delicious.
Described yeast extract: be yeast will be wherein after broken wall the extracting such as protein, nucleic acid, vitamin, then through the material of the active skull cap components such as the micromolecular amino acid of being rich in of biological enzymolysis, peptide, nucleotides, vitamin.
Described potassium sorbate: colourless to white flake-like crystal or crystalline powder, odorless or slightly stink. Mould fungus inhibition effectively, the activity of saccharomycete and aerobic bacteria, thus reach the holding time that effectively extends food, and keep the local flavor of original food.
Described burnt sugar coloring: also claim caramel, be commonly called as dark reddish brown, be a kind of in food range of application very widely natural colorant, be the important a member in food additives.
Described water: chemical formula is H2O, the organic matter being made up of hydrogen, two kinds of elements of oxygen, is the transparency liquid of colorless and odorless at normal temperatures and pressures, is one of important substance of the mankind, biology, post existence.
Marine alga fresh soy sauce of the present invention has been started the frontier of marine alga liquid quelite, the dark popular to people and favorable comment of product appearance. Raw material resources are abundant, and processing method is simple, has a wide range of applications background.
Claims (2)
1. a marine alga fresh soy sauce, is characterized in that: by weight: 50-90 part makes soy sauce; Marine alga juice or laver juice or marine alga inspissated juice or laver inspissated juice 10-20 part; Edible salt 1-10 part; Soft white sugar 1-10 part; Monosodium glutamate 1-5 part; Acid hydrolyzed vegetable protein baste 1-10 part; Flavour nucleotide two is received 1-5 part; Yeast extract 1-5 part; Potassium sorbate 0.5-1 part; Burnt sugar coloring 0.5-2 part; Water 5-20 part.
2. the preparation method of marine alga fresh soy sauce according to claim 1, is characterized in that taking following steps:
A, first potassium sorbate 0.5-1 part, burnt sugar coloring 0.5-2 part, flavour nucleotide two are received to 1-5 part and water 5-20 part and put into dissolving tank (1) and be dissolved into liquid;
B, the potassium sorbate, burnt sugar coloring, the flavour nucleotide two that are dissolved into liquid are received and poured into together with yeast extract 1-5 part in agitator tank (2) with the load weighted 50-90 of making soy sauce part, marine alga juice or laver juice or marine alga inspissated juice or laver inspissated juice 10-20 part, edible salt 1-10 part, soft white sugar 1-10 part, monosodium glutamate 1-5 part, acid hydrolyzed vegetable protein baste 1-10 part, open paddle, stir at normal temperatures 30-150 minute, make the abundant mixed dissolution of material become marine alga fresh soy sauce;
C, abundant mixed dissolution is become to marine alga fresh soy sauce be piped in sterilizer (3) and carry out high-temperature sterilization, temperature is controlled at 100-135 DEG C, and the time is 6 seconds;
D, the fresh soy sauce after sterilizing is sampled and checked total plate count with bacterium colony check meter 6, total plate count≤100CFU/m1 is certified products; Certified products are transported to pipe in the bottle placer (4) of dust proof workshop and carry out Bottle & Can dress; Within every 75 minutes in canned process, carry out a weight sampling observation with metal detector 7;
After e, weight sampling observation and metal detection are qualified, bottled marine alga fresh soy sauce is sent into packing machine (5) and carry out packed in cases.
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| CN107927704A (en) * | 2017-11-01 | 2018-04-20 | 深圳齐善食品有限公司 | A kind of production method of element oyster sauce |
| CN109007763A (en) * | 2018-09-30 | 2018-12-18 | 李影 | A kind of seasoning sauce and preparation method thereof |
| CN111109530A (en) * | 2020-01-17 | 2020-05-08 | 安徽三杨食品有限公司 | Sea sedge bean sauce and preparation method thereof |
| CN112535270A (en) * | 2020-12-04 | 2021-03-23 | 康建华 | Oyster sauce flavor sauce and preparation method thereof |
| CN113273686A (en) * | 2021-01-26 | 2021-08-20 | 山东行政总厨食品有限公司 | Fried chicken sauce seasoning and preparation process thereof |
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| CN112535270A (en) * | 2020-12-04 | 2021-03-23 | 康建华 | Oyster sauce flavor sauce and preparation method thereof |
| CN113273686A (en) * | 2021-01-26 | 2021-08-20 | 山东行政总厨食品有限公司 | Fried chicken sauce seasoning and preparation process thereof |
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Application publication date: 20160525 |